Key Lime Pie Cookies are a delicious and easy-to-make dessert that is perfect for any occasion. With a buttery cookie base, tangy lime filling, and sweet lime frosting, these lime cookies are sure to be a hit with anyone who loves the taste of key lime pie!
Prep: Prepare the lime zest and juice you will need for the following steps. You need the zest from one lime for the dough, use the fine side of the grater, set the zest aside. For the filling, you need the juice from one lime. Squeeze the lime you just zested into a small bowl, set this aside as well.
You need ½ cup of lime juice for the frosting, juice 1-2 limes, depending on their size, until you've procured the required amount of juice.
Cookie dough: In a large bowl, cream the butter and both sugars, with an electric mixer, until light and fluffy. Beat in the egg and lime zest and mix until combined.
Add in the flour, baking powder, and salt, mixing until just combined. The dough will be very crumbly.
Divide the dough into 6 equal-sized portions (or 12 portions for smaller cookies). Flatten the balls slightly, place them onto a parchment paper-lined baking sheet, and press an indent into the center of each dough ball (I use my large cookie scoop for this).
Place the baking sheet in the refrigerator to chill for 30 minutes.
Prep filling: Prepare the lime filling so that it has a chance to rest in the fridge before use. In a small bowl, whip together the condensed milk and lime juice with an electric mixer or whisk, and then cover the bowl. Place into the fridge to chill until needed.
Bake: Preheat the oven to 350 degrees F.
Pull the cookies from the fridge and place in the preheated oven to bake for 15-18 minutes. The edges should be just barely golden brown. For smaller cookies, bake for 9-12 minutes depending on the size of the cookies. Let the cookies cool on the baking sheet for 5 minutes and then transfer them to a wire rack to cool completely.
Buttercream frosting: Mix the butter with an electric mixer until fluffy. Add in the powdered sugar and beat again to combine. Add in the lime juice and mix.
Transfer the frosting into a piping bag or a ziplocked baggie with the corner snipped off. Pipe the frosting around the edges of each cookie and then spoon some of the lime filling into the middle of each frosting circle.
Garnish the tops of each cookie with more lime zest, if desired. Place the cookies into the fridge for 20 minutes to set. Serve and enjoy!
Notes
You can make 12- 18 smaller cookies if desired. If you've made the cookies smaller, reduce baking time to 11-12 minutes for 12 cookies, 9-11 minutes for 18 cookies.If stored in an airtight container at room temperature, frosted lime cookies can last for up to 1 week. If you want them to last longer, you can store them in the refrigerator for up to 2 weeks.